Saturday, August 22, 2009

Thyme Taters

This is the second recipe my dad sent. Hope you all enjoy.

1.5 pounds new red and yellow small potatoes
2 tbsp vegetable oil
1 chopped medium onion
1 clove of garlic chopped
1 cup chicken broth (add more if needed during cooking)
1 tsp dried thyme
2 tbsp chopped fresh thyme
½ tsp pepper

Wash potatoes and peel a strip of skin around middle of each potato. Place potatoes in cold water and set aside. Heat a large enough skillet ( so potatoes will remain in one even layer for the fastest cooking) over medium-high heat, add oil. Sauté the onion and garlic for 5 minutes, or until they become tender, but not browned. Add the broth and dried thyme mix well, and bring to a boil. Place potatoes in a single layer in skillet. Return to a boil and reduce heat. Simmer covered until potatoes are tender. Keep close eye for fluid drying up. Add more broth if necessary. Remove potatoes with slotted spoon to a serving bowl. Add pepper to skillet and stir. Pour sauce over potatoes. Sprinkle with the fresh thyme.

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